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Suggest a better descriptionPREPARATION
• Boil the frozen carrots until tender
• Drain away water, add the tomatoes and balsamic vinegar
• Break up the tomatoes and simmer for 10 minutes
• For a smoother sauce blitz the sauce with a stick blender
• Fry the diced onion and garlic in some olive oil until soft and golden
• Remove the onion and garlic from the pan and set aside
• Fry the minced beef until no moisture remains and the meat begins to caramelise
• Recombine the onions and garlic and sauce and simmer.
• Add the pasta to slightly salted water, until soft
• add black pepper to the sauce 5 minutes from serving.
• Serve combined with a sprinkle of grated parmesan, a few leaves of fresh basil
cook the meat long enough to remove moisture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 584 | ||
Calories from Fat: 197 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 77mg | 24 % | |
Sodium 256mg | 9 % | |
Potassium 549mg | 14 % | |
Total Carbohydrate 60.4g | 18 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 57.4g | ||
Protein 33.7g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 584
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